SUMMER DAZE - Seasonal Blend
SUMMER DAZE - Seasonal Blend

SUMMER DAZE - Seasonal Blend

Regular price £7.90
Sale price £7.90 Regular price £0.00

Our fan-favourite seasonal blend is back for its third year! Summer Daze returns to capture the vibrant feeling of summer. Crafted with beans from Nicaragua, Ethiopia, and Colombia, this blend is exceptionally bright, fruity, and refreshing. Designed to be versatile, it shines as for both hot and cold coffee drinks.

Weight

Pickup available at Roastery

Usually ready in 24 hours

SUMMER DAZE - Seasonal Blend

200g / Ground for Cafetiere - Cold brew

  • Roastery

    Pickup available, usually ready in 24 hours

    Unit C11
    Bumpers Way
    Chippenham SN14 6LH
    United Kingdom

    +441249263437

What is score?

  • The SCA (Specialty Coffee Association) is the global body that sets the standards for specialty coffee. Their scoring system, based on a 100-point scale, evaluates coffees based on factors like aroma, flavour, acidity, body, aftertaste, sweetness, and balance. Coffees scoring 80+ are considered specialty grade, with those scoring 86+ representing the top tier of quality and complexity.

    Blends do not receive an official score because they combine coffees from multiple origins to achieve a balanced and consistent flavour profile. However, we only use coffees that score 85+ to ensure high quality in every blend.

    What is a blend?
  • A blend is a combination of coffees from different regions, farms, or cooperatives, carefully selected to create a harmonious and well-rounded flavour profile. Unlike single origin coffees, which highlight the distinct characteristics of one place, blends are crafted to achieve consistency, balance, and complexity across seasons.

    What are tasting notes?
  • Tasting notes describe the natural flavours found in the coffee, such as chocolate, citrus, or floral tones. These are not added flavours but arise from the bean’s variety, growing conditions, and roasting process. In blends, tasting notes are carefully curated by combining coffees that complement and enhance each other.

    What is the processing method?
  • This refers to how coffee beans are removed from the cherry after harvesting, which influences their final taste. Because blends contain coffees from multiple origins, they may feature different processing methods, such as washed, natural, or honey, contributing to their unique depth and complexity.
  • Free UK Royal Mail tracked 48 delivery on all orders over £25.
  • For orders under £25 delivery is charged at £2.95.
  • Coffees roasted to order. One business day before dispatch.
  • Worldwide delivery available, calculated at checkout.

COFFEE OVERVIEW

NOTES: Blackberry, Caramelised Pineapple, Juicy
PRODUCER: Various producers
VARIETAL: Catuai - Caturra
PROCESSING: Honey | Natural

Jinotega, Nicaragua

In northern Nicaragua, it's known for its lush mountains and river-filled landscapes. The region has shifted from producing lower-grade coffee to focusing on specialty coffee, inspired by Expocamo. Coffee farming communities in areas like Cerro del Diablo, El Volcán Yalí, and Aranjuez now produce high-quality Arabica beans. Small producers in Jinotega have embraced new techniques to enhance the quality of their coffee, gaining recognition in the specialty market.

Yirgacheffe, Ethiopia

Located in Ethiopia's Gedeo Zone, it's famous for its exceptional coffee-growing conditions. The region’s high altitudes, abundant water, and heirloom varieties contribute to its renowned flavour profiles. Small-scale farmers typically grow coffee in gardens and forests. Most of the coffee is processed at centralised washing stations to enhance quality. Yirgacheffe is considered one of the birthplace regions of coffee, producing some of the world's finest beans.

Huila, Colombia

Located in southern Colombia, where the Andes mountains converge. The region is known for its cool climate, fertile soil, and focus on quality coffee production. Smallholder farmers in the Pitalito area produce specialty coffees, with selective harvesting and careful processing. The Departmental coffee committee provides training to improve farming techniques. Huila also holds historical significance, with the San Agustin archaeological site offering insight into pre-Columbian cultures.

Natural | Honey Processed

The natural process involves drying the whole coffee cherry with its skin still intact. The cherries are spread out in the sun and dried for several weeks, during which time the fruit’s sugars and flavours infuse into the bean. After drying, the beans are hulled to remove the outer layers. This method tends to produce coffee with fruity, complex flavours and a fuller body.

After harvesting, the coffee cherries are depulped, leaving varying amounts of the sticky fruit mucilage—hence the name "honey." The beans are then dried with this layer intact, typically on raised beds, where they are carefully turned to ensure even drying. The level of retained mucilage affects the flavour profile, often classified as white, yellow, red, or black honey, depending on the drying time and mucilage amount. This process produces coffees with vibrant sweetness, syrupy body, and a balanced acidity.

The natural process involves drying the whole coffee cherry with its skin still intact. The cherries are spread out in the sun and dried for several weeks, during which time the fruit’s sugars and flavours infuse into the bean. After drying, the beans are hulled to remove the outer layers. This method tends to produce coffee with fruity, complex flavours and a fuller body.

After harvesting, the coffee cherries are depulped, leaving varying amounts of the sticky fruit mucilage—hence the name "honey." The beans are then dried with this layer intact, typically on raised beds, where they are carefully turned to ensure even drying. The level of retained mucilage affects the flavour profile, often classified as white, yellow, red, or black honey, depending on the drying time and mucilage amount. This process produces coffees with vibrant sweetness, syrupy body, and a balanced acidity.